Mouthwatering Pakistani Vegetarian Lunch Feast: Aromatic Biryani & Tangy Raita

Allergens

Nuts (cashews)

Ingredients

• 2 cups Basmati rice
• 1/2 cup Vegetable oil
• 1 medium Onion, finely chopped
• 2 Medium Tomatoes, chopped
• 2 cups Mixed vegetables (e.g., peas, carrots, potatoes)
• 1/4 cup Cashew nuts, roughly chopped
• 1 tbsp Ginger
• Garlic paste
• 1 tsp Cumin seeds
• 2 Green cardamom pods
• 1 Black cardamom pod
• 1 Cinnamon stick
• 2 Cloves
• 1 tsp Ground turmeric
• 2 tsp Ground coriander
• 1/2 tsp Ground cumin
• 1/2 tsp Ground black pepper
• 1 cup Fresh cilantro, chopped
• 1/2 cup Fresh mint leaves, chopped
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water and soak it in water for 30 minutes.
2. In a large pan, heat the vegetable oil over medium heat.
3. Add the onions and cook until they are golden brown.
4. Stir in the ginger garlic paste and cook for another minute.
5. Add the chopped tomatoes and cook until they soften and release their juice.
6. Mix in the spices (cumin seeds, green cardamom pods, black cardamom pods, cinnamon stick, cloves, ground turmeric, ground coriander, ground cumin, and ground black pepper). Cook for 2 3 minutes until the aroma of the spices is released.
7. Add the mixed vegetables, cashew nuts, and salt to taste. Cook for 5 6 minutes, stirring occasionally.
8. Drain the soaked rice and add it to the pan. Mix well to combine.
9. Layer the rice and vegetable mixture in a deep pan or pot, followed by water, ensuring that the water level is about 1 inch above the rice. Cover with a lid and cook on low heat for 15 20 minutes until the rice is fully cooked.
10. Let the biryani rest for 5 minutes before fluffing it with a fork. Garnish with chopped cilantro and mint leaves.

Chef’s Insight

The key to a perfect vegetarian Pakistani lunch is the perfect balance of spices and textures. Don't be afraid to adjust the spice levels to your preference.

Notes

This recipe is ideal for those who enjoy complex flavors and textures.